Nutrition Manager 1 - Rover 24-25 SY

TITLE: Nutrition Manager 1

JOB DESCRIPTION:

Manage a cafeteria providing food service for students and staff. Maintain a sanitary, safe and high quality food service program using County, State and Federal guidelines. Supervise assigned staff.

QUALIFICATIONS:

• Education and/or experience equivalent to a High School Diploma or GED
• Three (3) years high volume food service experience (preferred)
• Food Service Manager’s License (Required)
• State of Arizona Identity Verified (IVP) Fingerprint Clearance Card (Required)

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

DUTIES AND RESPONSIBILITIES:

• Oversee food service staff to maintain quality control of food production, waste management, and proper storage of food items.
• Train staff and follow all standard operating procedures related to food preparation, sanitation, and the safe and proper use of tools and equipment.
• Prepare and complete documentation of orders, inventory, menus, production records, and various reports as needed.
• Prepare meals according to menus and recipes; implements all federal, state, and district requirements for all meal programs.
• Order, receive and verify food and supplies from warehouse, central kitchen, and vendors; manage inventory appropriately.
• Evaluate assigned staff; document and recommend disciplinary actions as appropriate.
• Assist staff in food production, food service, and meal accounting.
• Create and assign daily task lists for staff.
• Oversee and manage staff’s time related to specified work hours.
• Oversee and follow all cash handling, accounting, and deposit protocols.
• Communicate daily with various department positions using email and phones.
• Communicate frequently with school administration and support staff involved in meal service.
• Provide quality customer service to students, parents and school staff.
• Attend required department meetings and training.
• Attend school meetings as requested by the site administrator.
• Facilitate onsite staff meetings to provide training and department updates.
• Implement new policies and procedures as appropriate.
• Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:

• Knowledge of principles and practices of supervision
• Knowledge of principles, practices and methods of the food service industry
• Knowledge of sanitation and food quality standards
• Knowledge of proper food handling techniques
• Knowledge of computer applications including Google Chrome Applications, Websmartt, Kronos Timeclock, and others as needed
• Knowledge of district policies and procedures affecting assigned work
• Knowledge of USDA program requirements
• Skill preparing food in large quantities
• Skill controlling food production and waste
• Skill establishing and maintaining effective working relationships
• Skill communicating verbally, in writing, and through computer applications

WORKING CONDITIONS:

Work is performed around dangerous machinery

Exposure to infectious disease

May be exposed to hazardous chemicals

May be exposed to outside working conditions

PHYSICAL EFFORT:

Position may require repetitive bending, stooping, standing, climbing and walking

Pushing and pulling equipment and food items

Required to lift up to 45 lbs., frequently

WORK YEAR: 209 Days

DEPARTMENT/SCHOOL: Elementary and Middle Schools

REPORTS TO: Trainer, Supervisor or Director of Nutrition Services

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Assigned cafeteria staff